Saturday, September 24, 2011

Pumpkin Cinnamon Scrolls

Here is a healthier version of my Cinnamon Buns because not only does it have pumpkin in it (as a substitute for a lot of the butter and sugar) but also uses some wholemeal flour! Thank you LivLife for the recipe.Ingredients120g pumpkin, peeled and chopped roughly into 3cm chunks185g milk40g butter15g honey2 tsp dry yeast280g bakers flour150g wholemeal flour1 tsp salt1/8 tsp nutmeg2-3tbsp extra butter, melted1/3 cup brown sugar2 tsp ground cinnamon

Method1. Place pumpkin in TM bowl. Chop for 10 seconds on speed 5. Cook at Varoma temperature for 10 minutes on speed 3. Puree for 10 seconds on speed 8.2. Add milk, butter and honey. Mix for 10 seconds on speed 3.3. Make sure temperature of TM bowl is not more than 50C then add yeast, flours, salt and nutmeg. Mix for 10 seconds on speed 7. Knead for 3 minutes on interval speed.4. Remove dough from TM bowl and place in a large bowl. Cover and leave for at least 1 hour or until double in size.5. Roll out dough to about 1cm thick. Spread melted butter over it and then sprinkle cinnamon and brown sugar evenly over it. 6. From the long edge roll the dough like a swiss roll then cut into 2-3cm rolls. (Have a look at my Cinnamon Bun post for scroll making pics). Place into a greased or lined baking dish with space between them to allow them to grow in size. Leave for at least half an hour or until doubled in size.7. Preheat oven to 200C.8. Bake for 18-20 minutes until nicely brown.9. Devour whilst warm!